RECIPE: Vegetable Roast With Tahini Yogurt Sauce
One-pan dishes such as this are great for busy weeknights when you want to avoid having masses of washing up after cooking dinner. I make these easy vegetable roasts throughout the year with the seasonal vegetables I have on hand. This version celebrates autumn with glorious, sweet, earthy cruciferous vegetables and jewel-toned squashes. I use zucchini and patty pan squash in the summer and often add asparagus in the spring. Use the vegetables you have to hand. It will always be a treat.
- Servings: 8
Source: Bluedot Living
Ingredients
- lbs cauliflower, florets separated
- Romanesco broccoli, florets separated
- lbs carrots, peeled and cut into 1/2-inch slices on a bias*
- leeks, root end trimmed, cleaned, and chopped into 1-inch pieces*
- butternut or delicata squash, peeled, halved, seeds removed, and sliced
- red or yellow onion, peeled and cut into eighths*
- Olive oil
- za’atar
- pinches coarse sea salt
- grinds black pepper
- handfuls small purple kale leaves
- Tbsps finely chopped chives
- Greek yogurt
- Tbsps tahini
- finely chopped green onion*
- Tbsps olive oil
- Tbsps lemon juice
- of salt
- grinds of black pepper